Bigoli

Bring a pot of salted water to a boil and cook the bigoli for about 10 minutes, until al dente.

Meanwhile, heat the extra virgin olive oil in a large pan.

Add the finely chopped onion and minced garlic and sauté until soft.

Add the anchovy fillets and let them dissolve in the oil, stirring.

Drain the pasta, reserving some of the cooking water.

Add the drained bigoli to the pan with the sauce and add some of the reserved pasta cooking water.

Mix well, add chopped parsley, salt, and black pepper to taste.

Serve immediately, hot.